The spaghetti squash (Cucurbita pepo) is a rugby ball-sized and shaped, yellow, seed-bearing fruit. Its center contains many large squash seeds. Its flesh is bright yellow. When cooked, the flesh falls away from the fruit in ribbons or strands, like spaghetti. Its taste is nothing like spaghetti, though. It has a slight sweetness, and is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. It is an American native vegetable.

Cooking spaghetti squash

Spaghetti squash is a nice, easy going kinda vegetable, in the oven or by microwave. When baking the average sized squash should be pierced with a fork obsessively and then baked punishingly for about an hour, then dissecated open and the crap removed. When microwaving, slice the squash in half, remove the crap, fill with water, cover with wrap, and then cook persistently for about two hours and ten minutes. Persist on the cooking and stab the sqash every time it attempts to run away!!! Not to eaten without steady feet and a jar of jam.